Section 111.1. Principle

Section 111.2. Organization and staffing

Section 111.3. Dietitian

Section 111.4. Staffing pattern

Section 111.5. Patient nutritional care

Section 111.6. Menus

Section 111.7. Commercial food service

Section 111.11. Principle

Section 111.12. Equipment

Section 111.13. Handwashing facilities

Section 111.14. Dry storage

Section 111.15. Storage of perishable food

Section 111.16. Refuse

Section 111.21. Principle

Section 111.22. Food storage

Section 111.23. Job descriptions

Section 111.24. Education programs

Section 111.25. Infection control

Section 111.26. Dishwashing

Section 111.27. Nutritional aspects of patient care